PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù
Provided by Maggie Ruggiero
Categories Chicken Mushroom Pasta Tomato Quick & Easy Father's Day Dinner Fall Family Reunion Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse mushrooms and garlic in a food processor until finely chopped.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
- Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
- Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
- Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
LINGUINE WITH CHICKEN RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Provided by Andy Baraghani
Categories Bon Appétit Pasta Spring Pea Bacon White Wine Fennel Milk/Cream Parmesan Thyme Chicken Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
- Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
- Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6-8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45-60 minutes.
- Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
- Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8-12 minutes.
- Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.
- Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.
- Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
- Do Ahead
- Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.
CHICKEN RAGù WITH FENNEL
This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.
Provided by Kim Severson
Categories dinner, poultry, sauces and gravies, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
- Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
- Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
- Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
- Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
- Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
- Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
- If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
- Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
- Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
- Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.
PAPPARDELLE WITH CREAMY CHICKEN SAUCE
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g
More about "chicken thigh rag with pappardelle recipes"
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrsServings 6
- In a small bowl, combine the porcini mushrooms with the sugar, cover with hot water and let soak until the mushrooms have softened, about 30 minutes. Drain and chop the porcini.
- Meanwhile, in a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped.
- In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderate heat, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.
- Season the chicken with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until golden brown, about 10 minutes. Transfer the chicken to a platter.
CHICKEN RAGU WITH PAPPARDELLE RECIPE | NEW IDEA FOOD
From newideafood.com.au
- Heat oil in a large, flameproof casserole dish (16-cup capacity) over a high heat. Add chicken in two batches. Cook for about 3 minutes on each side, or until browned.
- Add onion, celery, carrot, pancetta, garlic and rosemary to same dish. Cook, stirring occasionally, over a medium heat, until soft. Add paste. Cook, stirring, for 1 minute.
- Add wine. Boil for 1 minute. Add stock. Return chicken. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160°C) for about 1 hour, or until chicken is falling apart. Remove from oven. Stand, covered, for 5 minutes.
- Skim excess oil from top of ragu using a large metal spoon or absorbent kitchen paper. Using tongs, remove chicken. Thickly shred. Stir back into sauce in casserole dish.
PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS - BON …
From bonappetit.com
PAPPARDELLE WITH CHICKEN AND WILD MUSHROOM RAGù
From homechef.com
10 BEST CHICKEN PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
PAPPARDELLE WITH CHICKEN RECIPE | BERTOLLI
CHICKEN THIGH RAGU - COLAVITA RECIPES
From colavitarecipes.com
CREAMY BRAISED CHICKEN WITH PAPPARDELLE - THERESCIPES.INFO
From therecipes.info
CHICKEN THIGH RAGU RECIPE - RECIPES.COLAVITASTORE.COM
From recipes.colavitastore.com
PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS | BON APPéTIT
From bonappetit.com
PAPPARDELLE WITH CHICKEN RAGù FENNEL & PEAS — BROOKLYN BRAISED
From brooklynbraised.com
RAGU SAUCE WITH PAPPARDELLE PASTA - JESSICA GAVIN
From jessicagavin.com
CHICKEN THIGH RAGU WITH PAPPARDELLE WITH GLUTEN FREE …
From gooseberriesmarket.com
RAGù | PAPPARDELLE RECIPE, PAPPARDELLE, RAGU
From pinterest.com
THE DIFFERENCE BETWEEN RAGù AND RAGOUT | FOOD & WINE
From foodandwine.com
PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGU | LOVE AND OLIVE OIL
From loveandoliveoil.com
SLOW COOKED CHICKEN RAGU WITH PAPPARDELLE - AUNTIE CHATTER
From auntiechatter.com
PASTA RECIPE: CREAMY BRAISED CHICKEN WITH PAPPARDELLE
From thekitchn.com
TOMATO BRAISED CHICKEN WITH HOMEMADE PAPPARDELLE
From eatup.kitchen
10 BEST CHICKEN PAPPARDELLE RECIPES | YUMMLY
From yummly.com
SLOW COOKER VENETIAN CHICKEN RAGU PASTA - VIKALINKA
From vikalinka.com
PAPPARDELLE WITH PORK SHOULDER AND PEACH RAGù — SALT TO TASTE
From salttotastecooking.com
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST CHICKEN PAPPARDELLE PASTA RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN THIGH RAGù WITH PAPPARDELLE | ALLEBULL | COPY ME THAT
From copymethat.com
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | FOOD & WINE
From mastercook.com
SLOW COOKED CHICKEN RAGU WITH PAPPARDELLE - AUNTIE CHATTER
From auntiechatter.com
SIMPLE RECIPES 廊蠟 PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND …
From recipes.lacestreetshoes.com
PAPPARDELLE WITH LAMB RAGù RECIPE - FOOD.COM | RECIPE | LAMB …
From pinterest.nz
PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù - LUNCH RECIPES
From fooddiez.com
MEATY CHICKEN RAGU PASTA SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
RAGù | PAPPARDELLE RECIPE, PAPPARDELLE, RECIPES
From pinterest.com
CHICKEN THIGH RAGù WITH PAPPARDELLE - ALL INFORMATION ABOUT …
From therecipes.info
PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù
From mealplannerpro.com
CHICKEN RAGU RECIPE WITH KALAMATA OLIVES - LE PETIT EATS
From lepetiteats.com
CHICKEN RAGU SAUCE WITH PAPPARDELLE PASTA RECIPE | SIDECHEF
From sidechef.com
MY FAVOURITE DISH: BILL GRANGER'S SPICY CHICKEN RAGU PASTA
From telegraph.co.uk
JUSTIN SMILLE’S CHICKEN THIGH RAGù WITH PAPPARDELLE
From robbydogcooks.com
You'll also love